Tuesday, April 12, 2011

Slow-Cooker Pulled Chicken, Gate’s Style

It’s (finally) spring-time in Kansas City and that means a few things: it’s 6:30 p.m., the sun is still shining and the birds are still chirping.  Also, Worlds of Fun opens in a couple of weeks.  It also means that BBQ grills are ready to go for the summer.  I woke up craving BBQ yesterday.  It’s just that time of year, I can’t help it.  So, I decided to put a little spin on something that my mom does.  She very often makes her own BBQ beef sandwiches but I did not have any roast on hand this morning.  What I did have was boneless, skinless chicken breasts.

A couple of weeks ago, I stopped by Sam’s on the way home from work and I took a little help from the brilliant people there and brought home some pulled chicken that was already in sauce (I know, but it was wonderful) and it only took ten minutes to heat through.  Let me tell you, it was delicious.  So this is my healthier and more wallet-conscious version of the Sam’s Club pulled chicken.  I also chose a little Kansas City twist and added some home-town Gate’s BBQ sauce.  It’s very, very tasty!  Yes, I could have made my own but then again, why fix what’s not broken?!?!

PrintPrint Recipe

Slow Cooker Pulled Chicken Gate's Style

Ingredients:

1.5 pounds boneless, skinless chicken breast
1 packet onion soup mix
1/4 tsp. ground black pepper
1 Tb. white vinegar
2 Tbs. low-sodium soy sauce
2 cloves garlic, whole
~4 cups water (enough to cover chicken)
BBQ Sauce of your choosing, as much as you like (optional)

Directions:

Place chicken breasts in your slow-cooker.

In a large mixing bowl, whisk onion soup mix, pepper, vinegar, soy sauce and water. Gently pour over chicken, drop in garlic cloves. Cover and cook for 8-9 hours on low heat.

Remove chicken breasts from liquid, set aside and allow them to cool. Shred the chicken breasts until you reach the desired consistency. Mix in BBQ sauce or serve alongside.

Options for the broth: 1) Heat leftover broth in a sauce pan and bring it to a boil, add 1.5 cups egg noodles and cook until al dente. 2) Mix 2 Tbs. water and 1 Tb. cornstarch in a small bowl. When the broth boils, quickly whisk in the cornstarch mixture and boil until thick and serve with the chicken. 3) Place cooled broth in an airtight jar and store in the fridge for up to two weeks or freeze for 2-3 months.

 

 

3 Responses to “Slow-Cooker Pulled Chicken, Gate’s Style”

  1. #
    cajunlicious — April 12, 2011 @ 9:57 am

    Love using chicken in this dish, nice change!

  2. #
    Angela@RecipesFromMyMom — April 14, 2011 @ 6:30 pm

    Your pulled chicken is making my stomach growl. I don't have a Sam's card but love the rotiserrie chicken at Costco and could totally do your recipe with one of them.

  3. #
    Lizzy — April 14, 2011 @ 7:12 pm

    Love these kind of shortcuts…especially when they result in such a delicious meal! YUM!

Leave a Comment